Oh my gosh, you guys, these Pumpkin S'mores Cookies? They're a total accident, a happy little kitchen mishap that turned into my absolute favorite fall treat. It all started last year. I was trying to make pumpkin pie bars (don't ask, it was a disaster), and I ended up with this weird, slightly burnt, pumpkin-y dough. I was about to toss it, honestly, when my niece, Lily, wandered into the kitchen, all snuggled in her fuzzy socks, and said, "Auntie Rue, can we make s'mores?" And that, my friends, is how this whole glorious mess began. I mixed the leftover pumpkin dough with some mini marshmallows and chocolate chips, slapped them onto a baking sheet (a little too close together, oops!), and BAM! Pumpkin S'mores Cookies were born. The smell of warm pumpkin, melted chocolate, and toasted marshmallows? To die for! It's the ultimate cozy fall vibe, the kind that makes you want to curl up with a blanket and a good book. And the best part? They're surprisingly easy to make, even if my first attempt was a bit…rustic. These cookies aren't just delicious, they're pure autumnal comfort in a bite.
Why You'll Love This Recipe
- Honestly, they're ridiculously easy (even I can make them!)
- Great for picky eaters everyone loves s'mores!
- Comfort food that'll make you feel all warm and fuzzy inside.
- Perfect for fall get-togethers or a cozy night in.
- Makes a great batch for sharing!
- That pumpkin spice flavor... it just hits different.
My first batch? Let's just say some cookies were a little…squished. I learned the hard way that you need to give them plenty of space on the baking sheet. But even the imperfect ones were devoured in seconds!
Ingredients
- Pumpkin Puree (15 oz can): I swear by Libby's it's the perfect consistency. Don't even think about using that weird homemade stuff unless you're a pro.
- Granulated Sugar (1 cup): You could probably use brown sugar, but I haven't tried it yet. Maybe next time! It'll add a little more moisture, I bet.
- Brown Sugar (1/2 cup): Adds that lovely caramel flavor. I always buy the dark brown sugar; it tastes richer.
- Eggs (2 large): Room temperature is key here, people! It helps the cookies bake evenly. I've tried using cold eggs before don't do it.
- Vegetable Oil (1/2 cup): Adds moisture and keeps the cookies soft. I use canola oil.
- Flour (3 cups): All-purpose flour works perfectly fine. I've seen recipes that use whole wheat, but I'm a purist.
- Pumpkin Pie Spice (2 tbsp): This is where the magic happens! Don't skimp on this, my friend. I always add a little extra, about 1/2 tsp.
- Baking Soda (1 tsp): Helps the cookies rise beautifully. Make sure it's fresh!
- Salt (1/2 tsp): Enhances the flavors. I always use sea salt; it's a bit more flavorful.
- Mini Marshmallows (1 cup): The heart and soul of these cookies. I've tried using regular marshmallows, but the minis are way better. They melt evenly.
- Chocolate Chips (1 cup): Semi-sweet is my jam. But milk chocolate would be delicious too!
Instructions
- Preheat & Prep:
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is super important, or you'll be scraping cookies off for hours. I know from experience. Honestly, I've learned this the hard way many times.
- Combine Wet Ingredients:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth. This is where I usually get a little messy. Don't worry about perfection, just get everything combined.
- Add Dry Ingredients:
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! This is the part where it looks like a lumpy mess, but I promise it'll be okay.
- Stir in Marshmallows & Chocolate:
- Gently fold in the mini marshmallows and chocolate chips. I always try to be gentle here. You don't want to squish all the marshmallows.
- Scoop & Bake:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This is crucial! Remember my first batch? Yeah, don't do that. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. I usually check them at 10 minutes and go from there.
- Cool & Enjoy:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once they're cool, you can devour them. But honestly, they're amazing warm too! Just be careful not to burn your tongue.
You Must Know
- Don't overbake these cookies! They'll be dry and sad.
- Make sure to give your cookies plenty of space on the baking sheet.
- If you want extra pumpkin flavor, add a teaspoon of pumpkin extract.
Making these cookies always brings back memories of Lily's excited squeals and the cozy warmth of our kitchen filled with that amazing pumpkin-spice-chocolate aroma. It's a truly special recipe, and I hope it brings you the same joy it's brought me.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 days. They're best enjoyed fresh, but honestly, they still taste pretty good on day 3. I wouldn't recommend freezing them; the marshmallows might get weird. I tried it once…and let's just say I won't be doing that again lol.
Ingredient Substitutions
I haven't experimented too much with substitutions, but I think you could probably use oat flour instead of all-purpose flour. It might make them a bit chewier, though. And if you're out of pumpkin pie spice, you could use a mix of cinnamon, ginger, cloves, and nutmeg. It won't be exactly the same, but it'll still be tasty!
Serving Suggestions
These cookies are amazing on their own, but they're even better with a glass of cold milk or a warm mug of apple cider. Honestly, they're perfect for a cozy night in, curled up with a blanket and a good book. Or, you know, a rom-com. This dish and a rom-com? Yes please.
Cultural Backstory
This recipe isn't tied to any specific culture or tradition, but it represents the cozy fall vibes I associate with my family. It's a blend of classic s'mores and the pumpkin flavors I love so much. It's a completely accidental recipe, but it's now a beloved tradition in my own little corner of the world.
These Pumpkin S'mores Cookies are more than just a recipe; they're a reminder of happy accidents, family gatherings, and the simple joy of baking. I hope you love them as much as I do! Let me know how yours turn out!
Frequently Asked Questions
- → Can I make these cookies ahead of time?
Yes! They're best enjoyed fresh, but they'll keep in an airtight container at room temperature for up to 3 days.
- → What if I don't have pumpkin pie spice?
You can substitute with a mix of cinnamon, ginger, cloves, and nutmeg. Experiment and see what you like!
- → How do I know when the cookies are done?
The edges should be golden brown, and the centers should be slightly soft. Overbaking will make them dry.
- → Can I freeze these cookies?
I wouldn't recommend it. The marshmallows might get weird when you thaw them.
- → Can I add other things to these cookies?
Absolutely! Chopped nuts, dried cranberries, or even a sprinkle of sea salt would be delicious.